mitzireddy

I thoroughly enjoyed the Good Food and Wine show in Gauteng over the weekend – was impressed with the clever marketing strategy of having the booze tasting at the entrance so that you are nicely mellowed and the word budget becomes blurry and is soon forgotten as one enjoys the new tasting experiences.

My friend, Elizabeth

My sister, Pepe

Alvin Quah and me – Elizabeth had not gotten the first shot and this was a retake – Alvin was so sweet and patient.

Some of my purchases – readymade cocktails (no need to fuss about making your own) and frozen shots.

My one non-alcoholic purchase – this delicious, refreshing lemonade.

My gorgeous gifts from Pepe

Elizabeth doing a mock demo for Huletts.

I also managed to get some pics with Sharon Glass who was promoting her new cookbooks as well as with Tina Bester, Huletts chef, who is known as the queen of tarts and is my inspiration for the mini zucchini tarts.

This is one of my favorite ways of serving zucchini and carrots – adults also enjoy dishes with hidden vegetables. This is ideal for lunch boxes and without the ham or bacon is ideal for Meatless Mondays.

MINI ZUCCHINI TARTS

muffin pan tarts

1 ½ cups of grated zucchini (baby marrow)

½ cup of grated carrots (or sweet potato or pumpkin instead of the carrots)

1 small onion, chopped

3 eggs

½ cup grated cheddar cheese

½ cup self-raising flour

1 tsp tomato paste

1 stock cube ( I used a veg stock cube)

¼ cup milk

1 tsp each of rosemary, basil and oregano

Ham/bacon (optional)

Preheat oven 180C.

Grease 4 min tarts pans or a muffin tray with spray and cook.

Combine all the ingredients in a large bowl.

Mix well.

Spoon the mixture into 4 mini tarts or muffin pan.

Bake for 20 minutes ( muffin pan) or approximately 30 minutes in mini tart pans until golden brown.

Serve warm or cold with a salad or as a side dish.